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Fondue Italienne
1 garlic clove, halved
10 fluid ounces milk
8 ounces Mozzarella cheese, grated
8 ounces Dolcelatte cheese, grated
2 ounces Parmesan cheese, grated
2 teaspoons cornflour
3 tablespoons dry white wine
salami, bread sticks, to serve
Rub inside of fondue pot with garlic. Add milk and heat until
bubbling. Stir in cheeses, continue to heat until melted, stirring
frequently. Blend cornflour with wine, stir into cheese mixture
and cook for 2-3 minutes until thick and creamy. Serve with salami
and bread sticks.
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Fondue 41